Chef Gus Martin White Chocolate Bread Pudding Serves: 12 Ingredients: 6 C Whipping Cream 2 C Milk 1 C Sugar 20 oz White Chocolate (broken into small pieces) 4 Whole Eggs 15 Egg Yolks 24" Loaf French Bread (use stale bread or slice the bread then dry in a 275 degree oven) Ingredients for White Chocolate Sauce: 8 oz White Chocolate (broken into small pieces) 1/2 C Whipping Cream 1 oz Dark Chocolate for garnish-grate chocolate & sprinkle on each serving Method: Preheat oven to 350 degrees. In a large saucepan, heat the whipping cream, milk, and sugar over a medium heat. When hot, take off the heat and add the white chocolate pieces. Stir until melted. Combine the whole eggs and egg yolks in a large bowl. Slowly pour the hot cream mixture into the eggs in a steady stream, whipping the eggs as you pour. Place the stale sliced bread in the pan. Pour 1/2 the bread pudding mix over the bread. Use your fingers to press the bread into the mix so that it absorbs the liquid and becomes soggy. Pour in the remaining mix. Cover the pan with aluminum foil and bake in a 350 degree oven for 1 hour. Take off the foil and continue to bake for an additional 1/2 hour until it is set and golden brown. Method for Sauce: Bring the cream to a boil in a small saucepan. Take off the heat and add the white chocolate. Stir until smooth and completely melted. Spoon over bread pudding. To Serve: You can either serve the bread pudding warm, spooned right out of the pan with the sauce and chocolate sprinkles or cut into triangles like we do at the restaurant.